on the table: Summer Salad

By Courtney Warren
With the heat index hotter than a cast iron skillet, I have stayed away from the grill and given all of my focus to summer salads. Summer salads are not only refreshing, but also super easy. You can add anything from fruits to fish and find something that everyone will enjoy. This is a summer salad I have been making over and over this summer for all of our friends on the lake. We highly recommend grabbing these ingredients from Kylie Melons in Canton!

EDITOR’S NOTE: Laura Stevens is the mother of The Canton News editor Courtney Warren. While her salad is delightful, she did force Courtney to make it herself.

SUMMER SALAD

1 (15 oz) can of chickpeas, rinsed and drained well
2 cups chopped English cucumber (about ⅔ of 1 medium)
1 ¼ cups chopped Roma tomatoes (about 2)
¼ cup chopped red onion 
3 Tbsp chopped fresh parsley ¼ cup extra virgin olive oil 
2 Tbsp fresh lemon juice 
1 ½ tsp minced garlic 
1 tsp Italian seasoning 
Salt and freshly ground pepper, to taste 
½ Tblsp Paul Newman’s Lemon Basil Vinaigrette Salad Dressing